Beef Checkoff Funds Exciting SDSU Research

Ed Blair has no doubt that beef research underway at South Dakota State University (SDSU) is a good investment of the state’s beef checkoff dollars. “Knowledge comes from research,” says this Vale, S.D. rancher, “and today’s research projects could impact beef quality, making a positive difference for both consumers and cattle producers.”

Blair should know. He chairs the South Dakota Beef Industry Council’s (SDBIC) Research Committee. The committee reviews research project proposals, recommending to the full SDBIC board which projects merit checkoff dollar support.

             That support is funding three studies in 2007 that have Blair and the other SDBIC directors excited. In fact, one of the studies garnered checkoff dollars from the national level through the Federation (Checkoff) Division of the NCBA. “SDSU’s research team has an excellent reputation on the national level,” says Pat Adrian, SDBIC executive director. “National sets a high standard, and this isn’t the first time they’ve directed checkoff dollars toward an SDSU project. It says a lot about the quality of research in our state.”

Protein and marbling: a connection?

            The two-year study that attracted national attention will attempt to discover whether protein levels fed to cattle can impact beef quality traits--specifically marbling in beef. Duane Wulf, professor of meat science at SDSU, says it’s a unique approach to a growing challenge in today’s beef industry.

 “Over the past 10 years we’ve seen an increasing amount of external fat on cattle, without increasing the amount of intramuscular fat--or marbling,” says Wulf, adding that the industry prefers more marbling within the muscle since that positively impacts flavor. If the industry can determine how to change the trend, consumers would enjoy improved flavor, while producers would realize more dollars from a market that rewards higher quality.

Under the direction of Dr. Robbi Pritchard, Professor of Ruminant Nutrition, PhD student Tanner Machado, and Wulf, groups of cattle at the SDSU research feedlot in Brookings will be fed different protein levels at different phases of feeding. After harvesting, carcass data will be collected and meat will be evaluated. Wulf explains that if protein levels in the ration are shown to be directly connected with marbling disposition, the impact on the industry could be huge. “If this research shows a connection, it could change the way cattle are fed today,” says Wulf.

Can optics measure tenderness?

If the first study could change cattle feeding practices, another SDSU research project could alter the way the industry predicts tenderness.

Amanda Weaver, assistant professor of meat science, is researching the effectiveness of utilizing light, or optics, to measure tenderness. There is preliminary evidence, says Weaver, that optical technology could measure differences in the light scattering properties of the structure of muscle and level of aging in a beef carcass. Being able to measure those differences with an optical instrument could provide a quick and accurate means to determine tenderness, she explains.

If that can be measured on the cutting line, it could play an important role in beef quality. “When it comes to the eating quality of beef, tenderness is the most critical trait for consumer satisfaction,” says Wulf. “Currently we can not measure tenderness quickly and in a non-invasive way.” He adds that an on-line tenderness prediction tool could allow processors to better fabricate carcasses according to tenderness, and help collect data that could assist producers in genetic selection. “Increasing the consistency of beef from the tenderness standpoint should increase demand,” says Wulf. Adds Blair: “If this research proves you can predict tenderness using light, it has the potential of being a very big deal. It will be an exciting study to watch develop.”

Saturated vs. unsaturated fats

            The third research project, under Dr. Eric Loe, assistant professor and Extension Beef Feedlot Specialist, will help determine the impact on beef quality when the amount of unsaturated fats is increased in cattle rations.

It’s common knowledge that unsaturated fats are better than saturated fats in the human diet. Unsaturated fats raise the level of HDL--or good cholesterol, while saturated fats raise the level of LDL--bad cholesterol. However, there is a concern that too much unsaturated fats in a cattle diet can lead to off-flavors and shorter shelf life, explains Wulf.

In the study, steers at the Southeast Research Farm Feedlot near Beresford will be fed one of two diets to compare whether oil type influences meat quality. The research, says Wulf, will help determine if feeding unsaturated fats to cattle will result in an added human health benefit without impacting flavor.

Research that matters

            In an environment where fewer federal funds are now available for university research, Wulf says checkoff dollars play a critical role in advancing the beef industry--and that really matters not only to consumers, but producers, as well.

            “We’re researching questions that really matter to the average person involved in agriculture today,” says Wulf. “Checkoff-funded research is public information and it benefits the entire industry.”